Pork neck bones that is. (Grab a beverage or cup of Joe, this is a long one.) Every July I help out with a barbecue that is held on "Parade Day", which is the opening for our Fair and Rodeo week. This year marked the 32nd year for the barbecue..., and I've been on board for 20+ years. In a nutshell, my friend's office is at the end of the parade route, and he throws a barbecue for clients, family and friends. Pulled pork is the main attraction, but we also smoke lamb, and have beans, hot dogs, adult sloppy Joes and a mountain of pot luck sides and desserts. So, back to the neck bones... I make the pork and lamb injection and the pork injection is roughly 60% smoked pork stock, and 40% Coca-Cola bottled in Mexico.
Here are the neck bones, seasoned with Montreal and cracked black pepper.
I use an old Big Chief box smoker, but anything will work.
Big Chief's use chips in a pan, but mine was made before pellets came on the scene, so I burn pellets. After 2 hours, I just wait for the right color, and pull the bones.
The next step in the broth is pressure cooking the bones in a pint or two of pork base made from Minor's brand.
Here is the result after 25 minutes with natural release. I use a conventional pressure cooker, not an InstaPot... so processing times will vary.
The stock is strained and reserved for the injection, and I'm left with some of the most wonderful pulled pork. I usually add some of the stock to the meat for moistness.
All of the prep is done on Monday afternoon, and the meat goes on the smoker. The next morning, a couple of us show up at 5AM to relieve the overnight cook, and wrap the meats. To set the scene..., here is what was waiting for me at 5:30AM on Parade Day.
Here are the neck bones, seasoned with Montreal and cracked black pepper.
I use an old Big Chief box smoker, but anything will work.
Big Chief's use chips in a pan, but mine was made before pellets came on the scene, so I burn pellets. After 2 hours, I just wait for the right color, and pull the bones.
The next step in the broth is pressure cooking the bones in a pint or two of pork base made from Minor's brand.
Here is the result after 25 minutes with natural release. I use a conventional pressure cooker, not an InstaPot... so processing times will vary.
The stock is strained and reserved for the injection, and I'm left with some of the most wonderful pulled pork. I usually add some of the stock to the meat for moistness.
All of the prep is done on Monday afternoon, and the meat goes on the smoker. The next morning, a couple of us show up at 5AM to relieve the overnight cook, and wrap the meats. To set the scene..., here is what was waiting for me at 5:30AM on Parade Day.
. One was for bottled water, and two had soft drinks.... Here is the view from the side yard.
